This is a family recipe passed down through David's family. He created these cherries for the first time for his college years, and they've been a staple in our household ever since. We either travel to Door County or his parent's backyard for cherries. Although you may certainly eat the cherries after the waiting period specified in the recipe, we've discovered the cherries are best enjoyed after waiting two years when they nearly melt in your mouth.
2 quarts cherries with pits (sour cherries are fine)
1 1/2 cups sugar
1 quart alcohol
Pick each cherry with a toothpick, leaving pits inside the cherries. Combine all ingredients together, and seal tightly in a jar. Shake the jar often for the first week until the sugar dissolves. Then, leave stand until about deer season. (For those non-Wisconsinites, this means let them stand from July/August until November.)
Note: We've tried rum, vodka, brandy, tequila/triple sec and long island cherries. The best in my opinion are tequila/triple sec or long island. Yum! (I picked a good time to get pregnant because we're in the process of waiting a year for melt-in-your-mouth cherries.)